Joy of Cooking Recipe: Becker Leftover Thanksgiving Turkey Hash

Irma Rombauer self-published the first Joy of Cooking in 1931 with the small insurance payout she received after her husband committed suicide during the Great Depression. Suddenly, society wives who used to enjoy a kitchen staff no longer had the money to employ them and began cooking for themselves. The instruction "stand facing the stove" was a bit more pragmatic than we realize. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma's daughter, joined the Joy dynasty and revised and updated each subsequent edition until 1975. That edition was the first after Irma's death and was completely Marion's. Her son, Ethan Becker, has returned the book to the family's voice, revising the 1975 edition for the 75th Anniversary Edition.

Thanksgiving leftovers are a blessing and a curse. You may coast for the better part of a week on the turkey taking up room in your refrigerator. Not to mention the guilt-factor: Who among us feels comfortable throwing away the result of so much expense, time, and effort? Roast turkey sandwiches, tetrazzini, and reheated stuffing are dependable and easy, but very few of these options taste “fresh” or actually add something desirable to the plump, plastic storage bags staring at you from their chilly abode. You can always try turning them into gumbo or enchiladas out of sheer desperation, but we advise a less drastic approach: accentuate the flavors of Thanksgiving with a complementary addition of crisply sautéed vegetables, bright, fresh herbs, and rich mushroom flavor.

Becker Turkey Hash is a simple and delicious way of serving your excess turkey without desecrating it. Of course, our family hash would not be truly complete without our other must-have holiday recipe, Thanksgiving Duxelles Gravy. Find a versatile, make-ahead recipe for this savory, wine-infused reduction of browned mushrooms, onions, garlic, and pan juices on our blog. You may find yourself yearning for this delicious leftover-friendly hash before you even start roasting next year’s bird. From Joy of Cooking: 75th Anniversary Edition.